Corn and Pasta Salad by George

Index

  • Ingredients:

    • 2 heads of fresh sweet corn
    • 1/2 lb. of fresh pasta of your choice (long pasta should be cut into 1" pieces)
    • 1 medium tomato cut into 1" pieces
    • 1/2 medium sweet onion - minced
    • 6 large leaves of basil - minced
    • 2 stalks of cilantro - minced
    • 1 TBS rice-wine vinegar
    • Other ingredients? slivered almonds, pine nuts, sun-dried tomatoes, shrimp meat...
    • Salt and pepper to taste

    If the corn has some longer stems, trim the stems off but don't remove the husk. Microwave the corn for 4 minutes (I have found the some microwave ovens are much more powerful than others so the time might have to be adjusted.) Husk the corn and cut of the kernels with a sharp knife. With the back of the knife, scrape the cobs to remove the rest of the kernels and juice.

    Cook the pasta "al dente" and rinse the pasta with cold water - that will help stop the cooking process and prevent the pasta from becoming too soft. Combine ingredients and toss. Adjust seasoning and serve - I like to serve this salad in my brown ceramic serving dish.

    class="caption">Photo of our friend Kathy Kirk learning how to use a portable drill (while I was making the Corn and Pasta Salad)